Add milk and cream to a saucepan. Split the vanilla bean in half lengthwise. Scrape out the seeds into the saucepan and place the vanilla bean in the saucepan.
Bring saucepan to a boil over medium heat. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
Add eggs, egg yolks and sugar to a mixing bowl. Mix on medium speed for 2 to 3 minutes, until it thickens and becomes a pale yellow colour.
Remove the vanilla bean from the saucepan. Measure 1 cup of the liquid and slowly pour into the mixing bowl on low speed to combine.
Pour egg mixture into the saucepan and stir. Cook over medium-low heat, stirring constantly, until the mixture thickens. Pour into a bowl and cover with plastic wrap. Push the plastic wrap down so it’s flush against the mixture. Chill completely in the fridge.
Pour the chilled mixture into an ice cream maker for 30 minutes. Transfer to a freezer safe container and freeze for at least 2 hours before serving.